Buffalo Chicken Dip 6 oz (bw) Raw Tortilla Chips 1 tsp PGS Seasoning 1 each Buffalo Chicken Dip 1/2 oz (bv) Ranch Dressing Tools Needed: Gloved hands, microwave Approximate Total Cook Time: 3 minutes #4 BASKET Tortilla chips are crisp - Do not overcook. Chips are evenly seasoned with PGS. Thaw dip before heating Leave vented film on bowl when heating dip. Dip must be heated to 165 0 for 15 seconds Stir dip after heating to blend well 1. Do not remove film from bowl for heating. Film is vented for best results. 2. Place the single bowl of THAWED dip in the microwave and heat for 3 minutes to 165 0. 3. Place the chips into the basket of a 350 0 fryer. Gently shake basket to keep chips separated while cooking. 4. Cook chips for approximately 20-25 seconds until chips are crisp. Do not overcook. 5. Remove the basket from the fryer, transfer to a sav-a-day to drain any excess oil and sprinkle evenly with PGS. 6. Carefully remove the bowl from the microwave using the tab handles. 7. Carefully remove the film and stir to thoroughly blend the product. 8. Drizzle ranch dressing in a zig zag over the center of the dip. 1. Line a # 4 basket with deli paper. 2. Place heated portion bowl of dip on the left side of the basket. 3. Mound the chips on the right side of the basket. Note: Dip must be THAWED before hea ng for best flavor profile and hea ng results. In the rare event that dip would need to be heated from a frozen state, follow these procedures: 1. Do not remove film from bowl. 2. Place frozen product in the microwave and heat for 2 1/2 minutes. 3. Remove film and s r well to thoroughly mix product and break up any frozen chunks. 4. Place bowl back in microwave and heat for another 1 1/2 minutes to 165 0. 5. S r well before serving. Beef O Brady s - August 2014 New Recipes 7/1/14 1
Spinach Artichoke Dip 6 oz (bw) Raw Tortilla Chips 1 tsp PGS Seasoning 1 each Spinach Artichoke Dip 1 tsp Shredded Parmesan Cheese Tools Needed: Gloved hands, microwave Approximate Total Cook Time: 3 minutes #4 BASKET Tortilla chips are crisp - Do not overcook. Chips are evenly seasoned with PGS. Thaw dip before heating Leave vented film on bowl when heating dip. Dip must be heated to 165 0 for 15 seconds Stir dip after heating to blend well 1. Do not remove film from bowl for heating. Film is vented for best results. 2. Place the single bowl of THAWED dip in the microwave and heat for 3 minutes to 165 0. 3. Place the chips into the basket of a 350 0 fryer. Gently shake basket to keep chips separated while cooking. 4. Cook chips for approximately 20-25 seconds until chips are crisp. Do not overcook. 5. Remove the basket from the fryer, transfer to a sav-a-day to drain any excess oil and sprinkle evenly with PGS. 6. Carefully remove the bowl from the microwave using the tab handles. 7. Carefully remove the film and stir to thoroughly blend the product. 8. Sprinkle shredded parmesan cheese over the top of the dip. 1. Line a # 4 basket with deli paper. 2. Place heated portion bowl of dip on the left side of the basket. 3. Mound the chips on the right side of the basket. Note: Dip must be THAWED before hea ng for best flavor profile and hea ng results. In the rare event that dip would need to be heated from a frozen state, follow these procedures: 1. Do not remove film from bowl. 2. Place frozen product in the microwave and heat for 2 1/2 minutes. 3. Remove film and s r well to thoroughly mix product and break up any frozen chunks. 4. Place bowl back in microwave and heat for another 1 1/2 minutes to 165 0. 5. S r well before serving. Beef O Brady s - August 2014 New Recipes 7/1/14 2
Flatbread - Chipotle Philly 1 piece Half Lavash Flatbread (5x10) 1 oz (bv) Chipotle Mayo (made in house) 3 oz (bw) Philly Steak Meat (half portion) 1/2 tsp KSP Seasoning 1 oz (bv) Sautéed Onions 3/4 oz (bw) 1 oz (bv) Sautéed Green Peppers 3/4 oz (bw) 1 oz (bw) Shredded Mozzarella Cheese 2 oz (bw) Tools Needed: Gloved hands, 375 0 grill, 2 grill spatulas, wooden pizza peel, 500 0 pizza oven, metal pizza peel, cutting board, chef knife Approximate Total Cook Time: 1 minute PLATTER Do not over bake - flatbread cooks quickly. Edges of flatbread should start to turn brown. 1. Place the onions and peppers on the 375 0 grill. 2. Using a gloved hand remove Philly steak meat from the drawer and place on the grill next to the onions and peppers. Season with KSP. 3. Using 2 spatulas, pull and shred the Philly meat to incorporate with the peppers and onions. 4. Cook approximately 2 to 3 minutes until any visible pink is gone from the meat and it reaches 155 0. 5. Place half lavash on wooden peel. 6. Spread the Chipotle Mayo evenly on the lavash, leaving a 1/8 border around the edge. 7. Arrange the Philly steak and vegetable mixture evenly over the flatbread. 8. Sprinkle shredded mozzarella evenly over the flatbread. 9. Transfer flatbread to the 500 0 pizza oven and bake for 45 to 60 seconds. 10. Using the metal peel, transfer to the expo station. 1. Using a chefs knife, cut the flatbread in half and then cut each half diagonally twice, forming 8 total triangle pieces. 2. Transfer to a platter. To prepare half lavash flatbread, place uncooked flatbread on cutting board and cut in two equal rectangle pieces. Each flatbread is approximately 10-11 inch x 4-5 inch each. Beef O Brady s - August 2014 New Recipes 7/1/14 3
Flatbread - Spicy Garlic Chicken 1 piece Half Lavash Flatbread (5x10) 1 oz (bv) Spicy Garlic Sauce 2 oz (bw) Grilled Chicken Strips 1/2 tsp O Brady Seasoning 2 oz (bv) Celery, cut into thin crescents (1/4 stick) 1 oz (bv) Parmesan Cheese, shredded 1/2 oz (bw) After baking: 1 oz (bv) Ranch Dressing 1 oz (bv) Spicy Garlic Sauce Tools Needed: Gloved hands, wooden pizza peel, 500 0 pizza oven, metal pizza peel, cutting board, chef knife Approximate Total Cook Time: 1 minute PLATTER Do not over bake - flatbread cooks quickly. Edges of flatbread should start to turn brown. 1. Place the chicken on the gill and season with O Brady seasoning. Heat for 30 seconds until chicken reaches 165 0. 2. Place half lavash on a wooden peel. 3. Spread the spicy garlic sauce evenly on the lavash, leaving a 1/8 border around the edge. 4. Arrange the chicken strips evenly over the top. 5. Sprinkle the celery slices evenly over the top. 6. Sprinkle the parmesan cheese evenly over the top. 7. Transfer flatbread to the 500 0 pizza oven and bake for 45 to 60 seconds. 8. Using the metal peel, transfer to the expo. 9. Drizzle ranch dressing in a zig zag over the flatbread. 10. Drizzle spicy garlic sauce in a zig zag over the top. 1. Using a chefs knife, cut the flatbread in half and then cut each half diagonally twice, forming 8 total triangle pieces. 2. Transfer to a platter. To prepare half lavash flatbread, place uncooked flatbread on cutting board and cut in two equal rectangle pieces. Cut celery into thin crescent pieces: Each flatbread is approximately 10-11 inch x 4-5 inch each. Beef O Brady s - August 2014 New Recipes 7/1/14 4
Flatbread - Veggie 1 piece Half Lavash Flatbread (5x10) 1 oz (bv) Garlic Parmesan Sauce 2 oz (bv) Shredded Cheddar Jack Cheese 1 oz (bw) 3 oz (bv) Mushrooms, raw, sliced thin 1 oz (bw) 1 oz (bv) Peppadew Peppers, 1/2 pieces 1/2 oz (bw) 8 each Green Peppers, thin crescents 1/2 oz (bw) 3 each Red Onion Rings, cut in 4 pieces 1/2 oz (bw) 1 oz (bv) Shredded Parmesan Cheese 1/2 oz (bw) Tools Needed: Gloved hands, wooden pizza peel, 500 0 pizza oven, metal pizza peel, cutting board, chef knife Approximate Total Cook Time: 1 minute PLATTER Do not over bake - flatbread cooks quickly. Edges of flatbread should start to turn brown. 1. Place half lavash on wooden peel. 2. Spread the garlic parmesan sauce evenly on the lavash, leaving a 1/8 border around the edge. 3. Sprinkle the shredded cheddar jack cheese over the sauce. 4. Sprinkle the mushrooms, diced Peppadews, green peppers and onions evenly over the sauce. 5. Sprinkle the parmesan cheese evenly over the vegetables. 6. Transfer flatbread to the 500 0 pizza oven and bake for 45 to 60 seconds. 7. Using the metal peel, transfer to the expo station. 1. Using a chefs knife, cut the flatbread in half and then cut each half diagonally twice, forming 8 total triangle pieces. 2. Transfer to a platter. To prepare half lavash flatbread, place uncooked flatbread on cutting board and cut in two equal rectangle pieces. Each flatbread is approximately 10-11 inch x 4-5 inch each. Beef O Brady s - August 2014 New Recipes 7/1/14 5
Trio Fajitas 3.5 oz (bw) Chicken Breast 1 tsp Fajita Seasoning 3.5 oz (bw) Fajita Steak 1 tsp Fajita Seasoning 1 each Shrimp Skewer 1/2 tsp Fajita Seasoning 4 oz (bv) Grilled Yellow Onions 4 oz (bv) Grilled Green Peppers 1 each Lime Wedge 1/8 cut 3 each 6 Flour Tortillas 1 each Fajita Set Tools Needed: Clean gloved hands, 375 0 grill, tongs, grill spatula, 4 oz spoodle Approximate Total Grill Time: 7 minutes SKILLET w/ WOODEN HOLDER/SIDE PLATE/TORTILLA HOLDER Chicken must be cooked to 165 0. Steak cooked to MW 160 0. Shrimp must be cooked to 145 0. Do not chop the peppers and onions. Peppers and onions should be firm - do not overcook. Cut steak and chicken on a bias angle. 1. Remove the chicken breast from the drawer and cut the portion in half to reach 3.5 oz. Return the unneeded portion to the drawer. 2. Season and cook the fajita half portion according to fajita chicken procedures. 3. After the chicken is on the grill, remove the fajita steak from the drawer and cut the portion in half to reach 3.5 oz. Return the unneeded portion to the drawer. 4. Season and cook the fajita steak half portion according to fajita steak procedures. 5. If the timing above is followed, both the fajita chicken and fajita steak should be ready to flip at the same time. 6. Squeeze a small amount of margarine on the grill and place the shrimp skewer on top of the margarine. Season with fajita seasoning. 7. Cook for approximately 1 to 2 minutes and then turn the skewer over with a spatula and cook for an additional 2 minutes until shrimp are completely pink to 145 0. 8. When the steak and chicken are almost done, use the 4 oz spoodle to scoop the onions and peppers onto the grill. Turn with a spatula to mix and heat for 30 seconds. 9. Transfer the cooked fajita chicken and fajita steak to the cutting board and cut on a bias angle into ¼ inch thick slices. 1. Carefully transfer the HOT skillet onto the wood holder. 2. Transfer the onions and peppers to the hot skillet. The skillet must sizzle, if not, reheat the skillet. 3. Transfer the cut fajita chicken and cut fajita steak on top of the peppers and onions keeping the strips of meat neatly arranged. 4. Transfer the cooked shrimp skewer to the skillet. Place a lime on top of the skewer. 5. Place the potholder on the skillet handle and place the sizzling skillet on a wooden holder in the sell window. 6. Place the Fajita set in the window. 7. Place the tortilla holder with heated tortillas in the window. 8. Immediately serve the Fajita skillet with the Tortilla Set and Fajita Set. As the Fajita skillet leaves the window, squeeze a few drops of sizzle water onto the skillet to create steam and sizzle. The skillet must be sizzling when served to the table. Beef O Brady s - August 2014 New Recipes 7/1/14 6
Kid s Grilled Chicken Salad 2 oz (bw) Grilled Chicken Strips 1/2 tsp O Brady Seasoning 3 oz (bw) Salad Mix 2 oz (bv) Quartered Cucumbers 1 ½ oz (bw) 2 oz (bv) Diced Tomatoes 1 ½ oz (bw) 2 oz (bv) Shr Cheddar/Jack Cheese 1 oz (bw) 2 oz (bv) Croutons ½ oz (bw) 1 ½ oz (bv) Ranch Dressing 1 each Package Treat Tools Needed: Gloved hands, 375 0 grill, spatula Approximate Total Cook Time: 2 to 3 minutes SMALL BOWL Chicken is heated to 165 0. Salad mix is a blend of iceberg and Romaine with shredded carrots and red cabbage. Lettuce is fresh and crisp no brown spots. Tomatoes are fresh, firm, bright red and 1/4 inch diced. Cucumbers are fresh and firm, with the peel on and 1/4 inch quarter cuts. 1. Place the grilled chicken portion on the 375 0 grill and season with O Brady seasoning. 2. Use the spatula to turn and heat the chicken portion for approximately 2-3 minutes to 165 0. 3. Once the chicken is fully heated, transfer to the expo station. 1. Portion salad mix into a small bowl. 2. Sprinkle the cucumbers and tomatoes evenly over the salad. 3. Sprinkle the shredded cheddar/jack cheese and croutons evenly over the salad. 4. Place the heated chicken in the center of the salad. 5. Place the soufflé cup of salad dressing on the top right rim of the bowl. Remove lid from cup before serving. 6. Place the package treat on the top left rim of the bowl. Beef O Brady s - August 2014 New Recipes 7/1/14 7
Kid s Fried Chicken Salad 3 each Boneless Chicken Wings 3 oz (bw) Salad Mix 2 oz (bv) Quartered Cucumbers 1 ½ oz (bw) 2 oz (bv) Diced Tomatoes 1 ½ oz (bw) 2 oz (bv) Shr Cheddar/Jack Cheese 1 oz (bw) 2 oz (bv) Croutons ½ oz (bw) 1 ½ oz (bv) Ranch Dressing 1 each Package Treat Tools Needed: Gloved hands, 350 0 fryer, cutting board, chef knife Approximate Total Cook Time: 5 to 6 minutes SMALL BOWL Chicken must be cooked to 165 0. Salad mix is a blend of iceberg and Romaine with shredded carrots and red cabbage. Lettuce is fresh and crisp no brown spots. Tomatoes are fresh, firm, bright red and 1/4 inch diced. Cucumbers are fresh and firm, with the peel on and 1/4 inch quarter cuts. 1. Place the boneless wings into the basket of a 350 0 fryer. 2. Cook for approximately 5-6 minutes until golden brown and 165 0. 3. When the boneless wings are fully cooked, transfer to a sav-a-day to drain excess oil. 4. Place the boneless wings on a sanitized cutting board and slice into two pieces. 5. Transfer heated chicken to the expo station. 1. Portion salad mix into a small bowl. 2. Sprinkle the cucumbers and tomatoes evenly over the salad. 3. Sprinkle the shredded cheddar/jack cheese and croutons evenly over the salad. 4. Arrange the heated chicken pieces on top of the salad. 5. Place the soufflé cup of salad dressing on the top right rim of the bowl. Remove lid from cup before serving. 6. Place the package treat on the top left rim of the bowl. Beef O Brady s - August 2014 New Recipes 7/1/14 8
1 each Chicken Breast (5.5 oz bw) 1 1/2 oz (bv) Buttermilk 2 oz (bw) BOB Magic Breading 3A 2 oz (bv) Buffalo Sauce 1 each Brioche Roll ½ oz (bw) Melted Margarine 1 oz (bv) Ranch Dressing 4 each Pickle Chips 6 oz (bw) Straight Fries 1 ½ oz (bv) Ranch Dressing Buffalo Chicken Sandwich Tools Needed: Gloved hands, tongs, 325 0 fryer, sav-a-day, stainless steel bowl, butter wheel, 375 0 grill, spatula Approximate Total Fry Time: 5 to 6 minutes Platter Use the 325 0 fryer for the chicken tenders. Chicken must be cooked to 165 0. 1. Remove chicken breast from drawer with tongs and place into the buttermilk to coat all surfaces. Hold the breast over the buttermilk for a few seconds to allow the excess buttermilk to drip off (this will reduce the clumping of the breading). 2. Transfer the breast to the breading and toss and lightly pat to ensure all surfaces are evenly coated with breading. 3. Place the breaded chicken breast into the fry basket and lower into a 325 0 fryer. 4. Cook for approximately 7 to 8 minutes until golden brown and 165 0. 5. Remove the basket from the fryer and allow the breast to drain. 6. Transfer to a clean sav-a-day to drain excess oil. 7. Transfer the cooked chicken to a SS bowl and gently toss with Buffalo sauce, making sure chicken is evenly coated with sauce. 8. Using the butter wheel, coat the cut side of the top half of the Brioche roll with melted margarine and place face down on the 375 0 grill. 1. Place the bottom of the roll on the right side of a platter. 2. Transfer the buffalo coated chicken breast onto the bottom of the roll. 3. Drizzle ranch dressing in a zig zag over the chicken. 4. Place the pickle chips on top of the chicken. 5. Place the toasted top half of the roll on the sandwich and insert a 6 inch skewer pick to hold in place. 6. Place the fries to the left of the sandwich. 7. Place the soufflé cup of ranch dressing between the sandwich and the fries at the front of the platter. Beef O Brady s - August 2014 New Recipes 7/1/14 9
Amarillo Firecracker Burger 6 oz (bw) Angus Burger Patty 1 tsp Blackening Seasoning 1 each Brioche Roll 1/2 oz (bw) Melted Margarine 2 each Pepper Jack Cheese Slices 2 each Cooked Bacon Strips 8 each Fried Jalapenos 1 oz bw 1 1/2 oz (bv) Sweet Jalapeno Mayo 6 oz (bw) Straight Fries Tools Needed: Gloved hands, 375 0 grill, portioning bag, grill spatula, dome lid Approximate Total Grill Time: 6 minutes Platter Burger is fresh - never frozen Burger is bright red under 41 Do not press or cover burger while cooking Burger cooked to 160 MW Cheese is melted 1. With portioning bag covering gloved hand, remove burger from drawer. 2. Sprinkle blackening seasoning on one side of burger. 3. Place patty seasoned side down on the 375 0 grill. 4. Remove paper and sprinkle top side of burger with seasoning. 5. Cook for approximately 4 minutes, then flip over to complete the cooking process for an additional 2 minutes or to desired cook temp. 6. Total cook time should be approximately 6 minutes for a medium well burger 160 0. 7. Using the butter wheel, coat the top half of the Brioche bun with melted margarine and place face down on 375 0 grill. 8. Place the 2 bacon strips on the grill and reheat to 155 0. 9. When the burger is cooked to temperature, top with cheese and cover with a dome lid for 20 seconds to melt cheese. 10. Place the bacon strips on top of the burger forming an X. Bacon is hot and crisp. Bun fresh, top half toasted All produce is fresh Hot and fresh fries 1. Place the bottom of the bun on the right side of a platter. 2. Transfer the burger with cheese and bacon to the bottom of the bun. 3. Arrange the fried jalapenos evenly over the burger. 4. Drizzle the Sweet Jalapeno Mayo over the fried jalapenos. 5. Place the toasted top half of the bun on top of the burger and insert a 6 inch skewer pick into the center of the sandwich to hold in place. 6. Place the fries on the left of platter. Beef O Brady s - August 2014 New Recipes 7/1/14 10
PREP Chipotle Mayo Flatbread 16 oz (bv) Mayonnaise 4 oz (bv) Chipotle Peppers in Adobo sauce Shelf Life: Yield: 7 days 20 oz bv Tools Needed: Gloved hands, stainless steel mixing bowl, chef knife, rubber spatula, wire whip, 24 oz squeeze bottle, prep label Mix thoroughly to blend ingredients. Procedure: 1. Measure Chipotle peppers and place on a cutting board. 2. Using a chef knife, chop the peppers into very fine pieces. 3. Transfer the chopped chipotle peppers into the bowl. 4. Measure the mayonnaise and add to the bowl. 5. Mix well with a wire whisk to blend all ingredients. 6. Transfer the Chipotle Mayo into a 24 oz squeeze bottle. 7. Cover, label and refrigerate at 40 0 or below. Beef O Brady s - August 2014 New Recipes 7/1/14 11
PREP Sweet Jalapeno Mayo 18 oz (bv) Sweet Jalapeno Wing Sauce 6 oz (bv) Mayonnaise Shelf Life: Yield: 24 oz (bv) Tools Needed: Gloved hands, stainless steel mixing bowl, rubber spatula, wire whip, 24 oz squeeze bottle, prep label Procedure: 1. Measure Sweet Jalapeno Wing Sauce and place in mixing bowl. 2. Measure mayonnaise and add to bowl. 3. Use a wire whisk to thoroughly mix ingredients. 4. Transfer the Sweet Jalapeno Mayo into a 24 oz squeeze bottle. 5. Cover, label, date and refrigerate to 40 0 or below. Beef O Brady s - August 2014 New Recipes 7/1/14 12